Welcome to Auvergne

Head chef : cédric denaux

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Our beef, lamb and pork comes from the best Bourbonnais producers and has been awarded Label Rouge certification. Our veal is produced on French farms.

  • Label Rouge Label Rouge
  • "Agriculture Bio" label
  • "Maître Restaurateur" label
  • All our products are home-made All our products are home-made
  • Restaurant de Qualité

Starters

  • Salsify parfait filled with a heart of sauteed horns of plenty and walnuts
    crunchy black salsifies, horns of plenty, wild buck’s-horn plantain
    €12
  • Tub gurnard and striped red mullet terrine
    pressed with green shiso leaves, creamy Jerusalem artichoke, urchin roe, marigold leaves
    €12
  • utumn garden : butternut panna cotta and ceps from our forests
    pickled vegetables : parsnip, oca, parsley, chervil… cep brittle and butternut sorbet (v)
    €12
  • Crunchy South-West foie gras terrine with persimmon chutney
    hazelnut streusel, dried persimmon, winter purslane and persimmon-yuzu jelly
    €19
  • Snacked monkfish cheek and root parsley
    puffed rice, matcha green tea, wild mallow leaves and roasted argan oil
    €19

Meat dishes

  • Hen pheasant ballotine like a guinea fowl salmis
    round of cabbages : sweet kohlrabi, dried and fresh kale, sautéed Brussel sprout leaves
    €19
  • Wild mallard magret with a crust
    a few leaves of herb of grace, creamy quince and parsnip, sautéed quince and mallard jus
    €27
  • Wild hare braised with liquorice sticks
    creamy Jerusalem artichoke, crunchy and warm green meat radishes, reduced jus
    €29
  • Veal sweetbreads, braised in flax seeds
    on compoteed celeriac, Canada apple and mild Jalapeño pepper, veal jus, nettle
    €34
  • Charolais beef tenderloin {{rouge}}
    roasted with the juice and the fruits of wild rose hip, tuberous-rooted chervil
    €38

Fish and Vegan dishes

  • Dombes carp filet on the plancha, breaded with panko and capers
    creamy mascarpone risotto, young borage, root parsley and spirulina vinaigrette
    €20
  • Ravioles two ways: soft tofu, amaranth {{bio}} and chanterelle risotto & ginger and spinach
    chanterelle emulsion, rare pistachio oil (v)
    €20
  • Gironde sturgeon filet, roasted with cockle jus and parsnip leaves
    crispy chard cannellonis filled with black rice risotto, stout emulsion
    €27

Cheeses

  • M. Déret’s cream cheese, with herbs or sugar
    €6
  • Green salad with raw vegetables
    €6
  • Cheese plate (3 pieces)
    €9
  • Cheese trolley
    € 12

Desserts

  • Eclair filled with an Alfonso mango and “passion fruit” pelargonium cream
    covered with a cracked rapadura sugar {{bio}} icing, passion fruit sorbet
    €11
  • Bahibé chocolate mousse, filled with a red apple compote
    extra dark Abinao chocolate icing, baked apple sorbet and cocoa nibs streusel
    €11
  • Lemon meringue vegan ice cream
    gluten-free rice and Timut pepper shortbread, grilled macadamia nuts (v)
    €11
  • Dulcey blond chocolate pudding on a shortbread with fleur de sel
    light Norohy vanilla {{bio}} mousse, crème brulée ice cream
    €13
  • Three warm raw milk brioches with roasted pine nuts
    a touch of honey, milk liquor infused with pine needles, Franchesse yogurt sorbet
    €13
  • Blood orange and sweet black olives soufflé
    olive oil sorbet, olive shortbread, orange and mexican tarragon crisp
    €16

Mystery Menu
€69

This menu consists of two starters, one fish dish, one meat dish and a dessert.

Feeling adventurous? With his unique « Mystery Menu », our Head Chef shares with you the very best of his creativity and surprises you with 5 deliciously unique dishes.

  • Please let our staff know if you have any allergies or dietary requirements.

Three courses Lunch Menu
€28

a starter, a main dish and a dessert

This menu is served every day for lunch, except on Sundays and bank holidays.

  • Every week, our Head Chef goes to the local market and producers, where he carefully chooses the best products our region has to offer.
    Back in the kitchen, he then uses all his talent to imagine a delicious seasonal menu that will make you want to go back for more.
    Running short on time? Let us know, this menu can be served in as little as an hour!

Discovery Menu
€49

Starter

  • Crunchy South-West foie gras terrine with persimmon chutney
    hazelnut streusel, dried persimmon, winter purslane and persimmon-yuzu jelly

    or

    Snacked monkfish cheek and root parsley
    puffed rice, matcha green tea, wild mallow leaves and roasted argan oil

Main

  • Wild mallard magret with a crust
    a few leaves of herb of grace*, creamy quince and parsnip, sautéed quince and mallard jus

    or

    Gironde sturgeon filet, roasted with cockle jus and parsnip leaves

    crispy chard cannellonis filled with black rice risotto, stout emulsion

Cheeses

  • M. Déret’s cream cheese, with herbs or sugar (+ 6 €)

    or

    Cheese plate (3 pieces) (+ 9 €)

    or

    Cheese trolley (+ 12 €)

Dessert

  • Dulcey blond chocolate pudding on a shortbread with fleur de sel
    light Norohy vanilla  mousse, crème brulée ice cream

    or

    Three warm raw milk brioches with roasted pine nuts
    a touch of honey, milk liquor infused with pine needles, Franchesse yogurt sorbet
*la consommation de rue des jardins est déconseillée aux femmes enceintes.

"Escapade Gourmande" Menu
€37

This menu changes every month

Appetiser

Starter

  • Salsify parfait filled with a heart of sauteed horns of plenty and walnuts
    crunchy black salsifies, horns of plenty, wild buck’s-horn plantain 

    or

    Tub gurnard and striped red mullet terrine
    pressed with green shiso leaves, creamy Jerusalem artichoke, urchin roe, marigold leaves

    or

    Autumn garden : butternut panna cotta and ceps from our forests
    pickled vegetables : parsnip, oca, parsley, chervil… cep brittle and butternut sorbet (v)

     

Main

  • Hen pheasant ballotine like a guinea fowl salmis
    round of cabbages : sweet kohlrabi, dried and fresh kale, sautéed Brussel sprout leaves

    or

    Dombes carp filet on the plancha, breaded with panko and capers
    creamy mascarpone risotto, young borage, root parsley and spirulina vinaigrette

    or

    Ravioles two ways: soft tofu, amaranth    and chanterelle risotto & ginger and spinach
    chanterelle emulsion, rare pistachio oil (v)


     

Dessert

  • Eclair filled with an Alfonso mango and “passion fruit” pelargonium cream
    covered with a cracked rapadura sugar   icing, passion fruit sorbet

    or

    Bahibé chocolate mousse, filled with a red apple compote
    extra dark Abinao chocolate icing, baked apple sorbet and cocoa nibs streusel         

    or

    Lemon meringue vegan ice cream
    gluten-free rice and Timut pepper shortbread, grilled macadamia nuts

Children’s Menu
16 €

Réservé aux moins de 12 ans

  • Smoked salmon on toast
    or
    Homemade chicken terrine
  • Sliced chicken with mushrooms, vegetable cassolette
    or
    Hake in a crispy corn, buttered tagliatelles
    or
    Small  Charolais steak, chips
  • Apple tartlet
    or
    Vanilla {{bio}} fromage blanc with jam
    or
    Ice cream assortment